Makhana Raita

5 from 2 votes

Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also suitable for vrat (Hindu fasting days).

You may like some more raita recipes: Mooli Raita, Bhindi Raita, Pomegranate Raita, Beetroot Raita, and Sprouted Chickpea Raita.

Makhana raita served in a bowl.
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About Makhana Raita

Phool Makhana Raita (Lotus Seeds Raita, Foxnut Raita, Phool Makhane Ka Raita) is a quick and easy raita recipe popularly made during vrat (Hindu fasting days).

I don’t fast but I love eating vrat ka khana so even on regular days, I make the vrat specialities. My mom used to make a lot of makhana recipes for vrat including this raita. I loved it so much that I make it very often for our lunch now.

This raita is made by adding roasted and crushed lotus seeds to seasoned yogurt. You can also temper it for added flavor.

Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome.

Ingredients

Yogurt (Dahi, Curd) – Make this raita with plain or Greek yogurt.

You can also use homemade yogurt, but ensure it’s not sour.

Milk – Milk is used to thin down the raita. You can use water in place of milk if you wish to.

Ghee – Use ghee to roast the makhana. You can replace ghee with coconut oil, but don’t use any other oil; it won’t taste good.

Makhana, also called fox nuts or lotus seeds, are easily available in Indian grocery stores or online. They are a superfood with many health benefits, and this raita is a great way to include them in your diet.

Others – You will also need sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro (fresh coriander leaves).

Adjust the green chilies as per your taste.

How To Make Makhane Ka Raita

Heat 1 tablespoon ghee in a pan over medium heat.

Ghee heating in a pan.

Once the ghee is hot, add 1 cup of phool makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes).

They will be chewy and stick to your teeth if not roasted properly. So make sure to roast them well.

Transfer the roasted makhana to a plate and let them cool.

Roasted makhana.

Transfer the cooled makhana to a zip lock bag and lock the seal.

Roasted makhana transferred to a ziplock bag.

Now, gently crush them using a rolling pin to make a coarse powder.

Coarsely crushed makhana.

Whisk 1 and ½ cups of chilled plain yogurt until smooth and creamy.

Whisked yogurt in a bowl.

Add the following ingredients and mix everything well.

  • ¼ cup of chilled milk
  • 2 teaspoon sugar
  • 1 teaspoon black salt
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon regular white salt
  • 1 teaspoon chopped green chilies
  • 1 tablespoon chopped cilantro
Remaining ingredients added to the bowl.
Mixed well.

Add the crushed makhana and mix well.

Crushed makhana added to the bowl.

Serve immediately.

Ready makhana raita.

Pro Tips By Neha

If you like crunchy makhana in the raita, add the roasted crushed makhana just before serving, and if you like soft makhana, add them to the yogurt 10 minutes before serving.

Add more milk or water if the raita is thick.

For a taste change, you can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies.

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Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly. Here is how to make it.
5 from 2 votes

Makhana Raita Recipe

Makhana Raita is a refreshing Indian accompaniment that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly. Here is how to make it.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people

Ingredients 

  • 1 tablespoon ghee
  • 1 cup phool makhana (fox nuts)
  • 1 and ½ cups plain yogurt (dahi, curd) (chilled)
  • ¼ cup milk (chilled)
  • 2 teaspoons sugar
  • 1 teaspoon black salt
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon regular white salt (or to taste)
  • 1 teaspoon chopped green chilies
  • 1 tablespoon chopped cilantro (fresh coriander leaves) (chopped)
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Instructions 

  • Heat ghee in a pan over medium heat.
  • Once the ghee is hot, add makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes).
  • If not roasted properly, they will be chewy and stick to your teeth. So make sure to roast them well.
  • Transfer the roasted makhana to a plate and let them cool.
  • Transfer the cooled makhana to a zip lock bag and lock the seal.
  • Now gently crush them using a rolling pin to make a coarse powder.
  • Whisk yogurt in a bowl until smooth and creamy.
  • Add milk, sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro and mix everything well.
  • Add the crushed makhana and mix well.
  • Serve immediately.

Video

YouTube video

Notes

If you like crunchy makhana in the raita, add the roasted crushed makhana just before serving, and if you like soft makhana, add them to the yogurt 10 minutes before serving.
Add more milk or water if the raita is thick.
For a taste change, you can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies.

Nutrition

Calories: 70kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 610mg, Potassium: 75mg, Fiber: 1g, Sugar: 4g, Vitamin A: 58IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg
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